Reviewer:

mama_amy

Reviewed: Apr. 1, 2012

Great Recipe! I made a few changes. I used raw shrimp, made shrimp stock with the shrimp shells and used that instead of the water to soak couscous for extra flavor. Omitted yellow pepper since I didn't have any and exchanged with asparagus (what I found in my fridge). I also did not chill it. I served it warm right after preparing it. Turned out great!

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1 user found this review helpful

Reviewer:

hello kitty

Cooking Level: Intermediate

Reviewed: Apr. 22, 2011

Very Good Salad. For a healthier version try substituting the couscous for prepared bulgur wheat. (One part bulgur wheat to 2 parts boiling water. Mix, cover, and let sit till liquid has been absorbed.)

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3 users found this review helpful

Reviewer:

Coos Bay Cook

Cooking Level: Professional

Living In: Coos Bay, Oregon, USA

Reviewed: Feb. 11, 2011

I hate raw green peppers. And this was amazing!! We just made it for our family of four: husband=okay, 5yo daughter=thumbs down, 20mo son=pretty good (he eats a lot), me=excellent. Plus, it was really easy to make. I ate it for lunch all week b/c all I had to do was scoop it into a bowl. :-) NOTE: It isn't actually ready in 35 minutes. The last step says to chill for 2 hours. Yeah, didn't see that...

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9 users found this review helpful

Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Jan. 4, 2011

Great, quick recipe! I didn't have all the ingredients (no peppers) so made do with what I had (green onions, bit of corn, black olives). I used a flavored packet of couscous and added it to the dressing. I wouldn't use all the cumin, as it was a bit overpowering (and I only used 1/2 a cup of oil which still gave too much dressing) but aside from that it was fantastic! Even the hubby thought it was wonderful and completely different from our normal shrimp dishes. Will definitely make again!

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4 users found this review helpful

Reviewer:

louisev

Reviewed: Dec. 19, 2010

Extremely tasty. I up the spice amounts in the dressing, and add green onion, and cilantro instead of parsley. It's great without the shrimp for a tasty vegetarian dish.

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5 users found this review helpful

Reviewer:

sadie

Reviewed: Sep. 4, 2010

Outstanding...great way to use extra bay shrimp and/or fet. Very quick and easy to make

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3 users found this review helpful

Reviewer:

Paige

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Aug. 31, 2010

This was so easy and fresh tasting. It impressed my mom and she's a darn good cook. I did cut the oil by about half.

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3 users found this review helpful

Reviewer:

halie2

Reviewed: Aug. 18, 2010

This is one of the best salads I have ever had!! Brought it to a potluck and everyone loved it! I left out the bell peppers (not a big fan) and added black olives... super yummy!! Thanks!!

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3 users found this review helpful